Lemon-Basil Risotto with Parmesan and Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy Arborio rice cooked slowly with fresh lemon zest, sweet peas, and fragrant basil, finished with Parmesan for a bright, comforting dish. This italian-inspired rice & grains (vegetarian) ready in about 35 minutes pairs Arborio rice, kept warm vegetable broth, dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 2 finely diced shallots and 2 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant.
  2. Step 2: Add 1 cup Arborio rice and stir continuously for 2 minutes until the rice is well coated and slightly toasted.
  3. Step 3: Pour in 1/2 cup dry white wine, stirring until the wine is mostly absorbed.
  4. Step 4: Add 1/2 cup thawed frozen peas and begin adding 4 cups warm vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently and waiting until liquid is absorbed before adding the next ladle. Continue for about 18-20 minutes until rice is creamy and tender but still al dente.
  5. Step 5: Remove from heat and stir in 2 tbsp unsalted butter, 1/2 cup freshly grated Parmesan cheese, 1 tbsp finely grated lemon zest, 1/4 cup chopped fresh basil, 1 tsp salt, and 1/4 tsp black pepper until melted and combined.
  6. Step 6: Let the risotto rest for 2 minutes before serving to allow flavors to meld.

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Frequently asked questions

How long does Lemon-Basil Risotto with Parmesan and Peas take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Basil Risotto with Parmesan and Peas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Lemon-Basil Risotto with Parmesan and Peas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Basil Risotto with Parmesan and Peas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Basil Risotto with Parmesan and Peas vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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